No. 1434 — Strasbourg-Style Pâté
English historical translation of Molokhovets recipe No. 1434 from the 1901 Russian cookbook, retaining original methods and measures.
Remove membranes from calf's liver and scrape it. Melt half a pound of butter, fry chopped onion, then stir the liver over heat until pale; squeeze in a napkin, pound and sieve.
Scramble three or four eggs in a spoonful of butter.
Trim and mince a pound of veal, pound with a third pound of fresh scraped bacon, half a French roll soaked and squeezed, nutmeg, black and allspice pepper, three eggs and dissolved dry stock.
Combine with the liver and scrambled eggs, pound and sieve, then add three to five sliced truffles previously soaked in wine.
Butter and line a saucepan with thin bacon, fill with forcemeat, cover with buttered paper and bake in a hot oven for an hour.
Roast game or, if unavailable, chicken or turkey. Cut the meat small; once the forcemeat has cooled pack alternate layers of it and game into a mould and press.
Garnish with chopped aspic if desired. Serve green sauce cited with mayonnaise No. 1089 or anchovy sauce No. 411.
To provide
1 calf's head and almost 1 Russian pound butter 1 onion, 6–7 eggs and 1 pound veal 1½ pounds fresh bacon ½ French white roll | Nutmeg Black pepper, allspice and salt 3 lots concentrated dry stock 3–5 truffles soaked in wine 3 hazel grouse, or 1 chicken, or ½ turkey Sauce and pastry separately |